Luvian Chicken And Saffron Paella
Recipe rating
4.66 out of 5 based on 1989 reviews
Description
Delicious Luvian Chicken And Saffron Paella using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 50 min. Enjoy!
Raw Ingredients
Oz Virgin Oil Cloves Onions Peppers Seeds Ripe Tomatoes Seeds Thyme Sprigs Tbsp Nora Paste Tomato Puree Bay Leaf Tbsp Mild Paprika Chicken Thighs Skin Boneless Cloves Tbsp Oil Mild Paprika Thyme Sprigs Brown Chicken Stock Stock Pinch Saffron Pancetta Paella Rice Piquillo Peppers Half Medium Tiger Prawns Shell Clams Palourde Sea Salt Ground Pepper Egg Yolks Cloves Sea Salt Oz Sherry Vinegar Oloroso Sherry Virgin Oil Oil Light Rapeseed Oil Sea Salt Ground Pepper Oil Lemon Crusty Bread
Ingredients With Quantity
- 100Ml/3 1/2Fl Oz Extra Virgin Olive Oil
- 4 Garlic Cloves, Finely Diced
- 2 Large Onions, Finely Diced
- 4 Mixed Peppers, Cored, Seeds Removed And Finely Diced
- 8 Ripe Tomatoes, Cored, Seeds Removed And Roughly Chopped
- 2 Thyme Sprigs
- 1 1/2 Tbsp Nora Pepper Paste Or Tomato Puree
- 1 Bay Leaf
- 1 1/2 Tbsp Mild Smoked Paprika
- 4 Free-Range Chicken Thighs, Skin On And Boneless
- 3 Garlic Cloves, Lightly Crushed
- 1 1/2 Tbsp Olive Oil
- 1 Tbsp Mild Smoked Paprika
- 3 Thyme Sprigs
- 600Ml/20Fl Oz Brown Chicken Stock
- 600Ml/20Fl Oz Shellfish Stock
- Small Pinch Saffron
- 75G/2 3/4Oz Smoked Pancetta, Diced
- 400G/14Oz Paella Rice
- 4 Piquillo Peppers, Torn In Half
- 4 Medium Tiger Prawns, Whole Shell On
- 12 Seasonal Clams, Such As Palourde, Scrubbed And Debearded
- Sea Salt And Freshly Ground Black Pepper
- 3 Free-Range Egg Yolks
- 3 Garlic Cloves, Minced With Sea Salt
- 40Ml/1 1/2Fl Oz Sherry Vinegar
- 2 Tbsp Oloroso Sherry
- 125Ml/4Fl Oz Extra Virgin Olive Oil
- 200Ml/7Fl Oz Light Olive Oil Or Light Rapeseed Oil
- Sea Salt And Freshly Ground Black Pepper
- Olive Oil, For Drizzling
- 1/2 Lemon, For Squeezing
- Warm Crusty Bread
Directions
- In a saute pan, heat the virgin oil over a medium heat. Add all the ingredients for the emulsion and cook for 15 minutes on a medium heat.
- Strain the cooking liquid and return to the pot. Add the chicken thighs and the thyme sprigs and simmer over a medium heat until the chicken is tender and falling off the bone.
- Remove the chicken from the pan and set aside. Strain the cooking liquid through a fine sieve into a saucepan and discard the solids.
- Place the cloves in a small pan and warm over a medium low heat. Remove from the heat and add the oil, paprika and thyme sprigs. Heat over a medium heat for 10 seconds then stir in the chicken stock and stock. Bring to a boil and add the saffron. Simmer for 10 minutes until the
Try out more delicious, gourmet recipes
(Updated: )
Never miss a story from us, subscribe to our newsletter